Asparagus Ragout in Flädle
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Appetizers & Snacks |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 500 g asparaus
- salt
- sugar
- 25 g flour
- 20 g butter
- 125 g flour
- 2 egg (s)
- 0.25 liter ¼ milk
- 1 tablespoon chives, cut into fine rolls
- 1 tablespoon butter, melted
- nutmeg
- some parsley, freshly chopped
- Clarified butter
Print Recipe
Pin Recipe Instructions
- Flädle are thin pancakes. They are ideal for packing meat or vegetables.
- Peel the asparagus from head to end, cut off the woody ends and simmer the asparagus in water with a little salt and sugar, covering the asparagus with a cloth.
- Cooking time 15-20 minutes. Drain and save 0.5 liters of stock.
- Now make a roux from 25 g flour and 20 g butter, let it cool, pour in the asparagus stock, bring to the boil while stirring constantly and simmer gently for 10 minutes. Then cut the asparagus into 2 cm pieces, add to the sauce and season the sauce with salt and nutmeg.
- For the patties, mix 125 g of flour, eggs, melted butter and milk into a smooth dough. Add the chives and a pinch of salt. Bake 4 pancakes one after the other in clarified butter.
- Place one pancake each on preheated plates, put the asparagus ragout on one half, beat the other half over it and serve sprinkled with chopped parsley.
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